Swedish cooking index

Please forgive any pretentions but I’ve had a few requests to make an index for all of my Swedish food pictorials. Here it is. I’ve made a few other (re: non-Swedish) dish posts but am keeping this list as Swedish as possible.

Looking through many of these old post, I can’t help but notice all of the kind comments I’ve received. Thank you! Making these has been a lot of fun and I hope to keep adding to this collection.

Jonathan, for some time now, I've admired your recipes and accompanying pix, and it's excellent having them all consolidated in one location for easy reference. Now, maybe I'll actually make one of them myself.

Bridgestone, I'd been meaning to mention - you'll be happy to know that your fellow LTHers did you proud at the potluck: both GWiv's version of Laxpudding and Ronnie Suburban's version of your Swedish Meatballs were excellent, a testament to this index.

My beets are starting to come in, and I'd meant to mention - Bridgestone, do you pickle your own beets, or purchase them? I notice that they feature prominently in much of your cooking. If your own, could you add the recipe?

This particular type of preparation (fried and pickled) is really only done with herring here in Sweden. They are still cheap, tasty and readily available so there's not much incentive to experiment.

I have seen a few recipies for pickled salmon, though. So, using the brine I showed, you could simply brine raw cubes or slices of salmon. I suppose you could also try frying slices first and then pickling those.

Good luck and thanks for the question! It's always nice to see that someone has used the index.

This particular type of preparation (fried and pickled) is really only done with herring here in Sweden. They are still cheap, tasty and readily available so there's not much incentive to experiment.

I have seen a few recipies for pickled salmon, though. So, using the brine I showed, you could simply brine raw cubes or slices of salmon. I suppose you could also try frying slices first and then pickling those.

Good luck and thanks for the question! It's always nice to see that someone has used the index.

Thanx you have explained everything so nicely.I very very grateful to you.

Many of the great achievements of the world were accomplished by tired and discouraged men who kept on working

While waiting for pots to boil, I was reading Repast, Quarterly Publication of the Culinary Historians of Ann Arbor. Their Fall 2009 issue discusses Finnish- and Scandinavian-American traditions of food and hospitality.

An article on Swedish Coffee and Seven Kinds of Cookies by Kerstin Trowbridge referenced several good sources for Swedish recipes:

Swedish Cakes and Cookies*, translated by Melody Favish;

The Great Scandinavian Baking Book by Beatrice A. Ojakangas (of Minnesota); and

*Swedish Cakes and Cookies is known as Sju sorters kakor (Seven Kinds of Cookies). At Swedish coffee parties, guests were initially offered a filling coffee bread, followed by a sponge cake, cookies and finally a special torte. The hostess often served seven kinds of cookies in addition to other sweets.

Sju sorters kakor has sold over 3.5 million copies over several editions since the original in 1945. It is Sweden's most popular cookbook.

I saw the English translation of "Sju sorters kakor" for the first time at Stockholm's international airport (Arlanda) a few months back. It's interesting/important to note that the translation I saw had translated the language but not the measurements - it was still using grams and liters.

Regardless of any translation hitches, I highly recommed the book for all things Swedish and sweet. It's got all of the basics (and a plenty of non-basics) and the recipies are often short and simple.

Actually, I thank you for your steady campaign to make Swedish cooking less foreign, more familiar and most importantly achievable.

You treated us to an exploration of Swedish-style cinnamon buns. There was one tiny omission (or at least I didn't find it just now): October 4th is Kanelbullens Dag (Cinnamon Roll Day). A new food holiday to add to our database! Is this a real holiday or something created by the Swedish cinnamon bun bakers? I sensed it may be the real deal, though I'd love your take on it.

If I don't get side-tracked, I plan to make Stollen this week. I have been rereading your post to get me energized.

"Kanelbullens dag" hasn't been around for much more than 10 years so, yes, it's a modern holiday. But any excuse to eat more cinammon buns works in my book!

I've already got a batch of stollen, saffron buns and glögg under my belt for 2009. I'll update my glögg post as this year's batch was/is very tasty. Stollen is magical in that it only gets better the more it sits. Mine second loaf is going on one-week old and will still be excellent on Christmas morning.

Thank you Cathy2 for making this resource so easy to find, i've been searching the web all day looking for Swedish style cinnamon buns that i'm going to be making for my relatives for New Years Eve and I came across this post.I will let you know how I get on

samtrainer wrote:Thank you Cathy2 for making this resource so easy to find, i've been searching the web all day looking for Swedish style cinnamon buns that i'm going to be making for my relatives for New Years Eve and I came across this post.I will let you know how I get on

I'm glad you found what you needed, though you should thank Bridgestone only. Look forward to your report on your cinnamon bun baking adventure.

After falling in love with the julekake at Tre Kronor's Julbord the other week, I decided to recreate it at home. What I loved so much about Tre Kronor's version was the light, challah (even slightly brioche) texture, the tart lemon glaze and the wonderful interior of dried fruits and cardamom. I found a lot of recipes online with quite a few differences so I had to make a few improvisations and while the flavor was delicious, I did not use enough yeast. It was still a delicious bread, but too dense for my liking.

Anyone have a tried and true recipe? The recipes I found varied mostly in terms of eggs (some don't even use) and butter. If it must come to it, I'll just give it another try . . . with more yeast.

I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

BR - no real recipe beyond what I've previously posted. I tend to use high-gluten flour and machine work for a long time. I add salt half-way through working to assist in gluten development. The one big(gish) tip I have is to use room-temperature butter instead of melted. The recipes I tend to find usually seem to call for melted butter. My experience is that working in room temperature butter instead of melted makes for a lighter finished product.

Last edited by Bridgestone on January 31st, 2018, 1:17 am, edited 1 time in total.

Thanks Bridgestone - while my first attempt resulted in a tasty but too dense bread, my second try was much better. I'll make it again next year and keep aiming for perfection. I love the tart lemon-cardamom combination with a challah-like dough . . . so good.

I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

Thanks for the thread! I am half Swedish and most of the ethnic cooking has been from that side.

Lately I have had an interest in cast iron and often will run across special pans for Swedish Pancakes.

Decided to make my first run at the today with good success!

A few things that surprised me was the amount of butter and the custard like consistency (over a fluffy pancake). It has been a long time since I have had them and my memories of my mom making them (what, 40 years ago?) seem to recall just smaller standard pancakes. The one thing I wasn’t surprised at was the thinness of the batter (hence the form pan).

My recipe from today (with the butter adjusted down)...

Swedish Pancakes

3 eggs2 cups milk1 cup flour1/2 tsp salt6 tbs melted butter

Some recipes call for 2 tbs of sugar and/or 1/2 tsp of vanilla extract. I prefer them less sweet.

A sprinkle of powdered sugar or some jam for topping. Maybe fruit.

I cooked them on one side in the specialized pan and the second side in a griddle. Was able to keep a steady flow going that way.

I have a few other pans that provide an embossed shape (animals, Christmas) that I will use next time now that I have the process down.